Fish Soup Pie (Serves 4 at 7 propoints per serving)

500g potatoes, roughly chopped
Large pinch saffron (optional)
1 tbsp olive oil
1 fennel bulb, chopped
400g celeriac, finely chopped
2 x 400g tins chopped tomatoes
Chilli powder (to taste)
2 bay leaves
300ml fish stock
500g Mixed Fish & Seafood
Large handful of fresh parsley

1. Put the potatoes into a pan and cover with cold water. Add the saffron (if using) and bring to the boil. Simmer for 10-12 mins until potatoes are just tender. Drain and leave to steam in a colander until needed.

2. Meanwhile heat half the oil in a large pan and cook the fennel and celeriac for 10 mins. Add the tomatoes, chilli powder, bay leaves, stock and lots of seasoning. Bring to the boil and simmer for 15-20 mins or until the vegetables are tender.

3. Preheat grill to medium. Roughly cube fish and stir fish and seafood into the tomato mixture. Heat for 3-5 mins until just cooked. Stir in the parsley and check seasoning.

4. Tip tomato mixture into heatproof serving dish and remove the bay leaves. Using your hands lightly crush the potatoes and use to cover the top of the pie mixture. Brush potatoes with remaining oil. Grill for 5-10 mins until golden and bubbling round the edges.

Superhealthy Singapore Noodles (Serves 4 at 10 propoints per serving)

4 nests of egg noodles
1 tbsp sunflower oil
100g tenderstem broccoli, sliced
1 red pepper, deseeded and chopped
85g baby corn, quartered
2 garlic cloves, crushed
1 red chilli, deseeded & chopped
thumb sized piece of fresh ginger, peeled & finely chopped
2 skinless chicken breasts, sliced
100g shelled raw prawns
1 heaped tbsp Madras curry paste
2 tsp soy sauce
100g beansprouts
15g pack coriander, chopped
4 spring onions, shredded
Lime wedges (for serving)

1. Pour boiling water over the noodles and leave to soften. Heat the oil in a non stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, ginger and chilli until softened. Remove from the wok.

2. Stirfry the chicken and prawns until just cooked, set aside with the vegetables. Add the curry paste to the pan. Stir fry for a few seconds then add 150ml water and the soy sauce. Allow to bubble, then add the drained softened noodles and beansprouts and toss together to coat.

3. Return the vegetables, chicken and prawns to the wok with coriander and spring onions. Toss well over the heat and serve with lime wedges.

Classic Minestrone Soup (Serves 6 at 3 Propoints per serving)

1 large onion, chopped
2 cloves garlic, crushed
1 large carrot, chopped
2 sticks celery, chopped
200g swede, chopped
1 courgette, chopped
850ml (1.5 pints) vegetable stock
2 x 400ml cans chopped tomatoes
2 tbsp tomato puree
1 tbsp Italian dried mixed herbs
50g dried pasta shapes
200g canned borlotti or cannellini beans (I used 100g dried borlotti)

1. Heat a large sauccepan and spray with low fat spray. Gently fry the onion and garlic for 2-3 mins until softened. Add the carrot, celery, swede and courgette. Pour in the stock and then stir in the tomatoes, tomato puree and herbs.

2. Bring to the boil and then reduce the heat and simmer for about 20 mins or until the vegetables are tender. Add the pasta and beans and cook for a further 8-10 mins. Season and serve.

NB. I also added some shredded cabbage to mine as well.